Langara Fishing Adventures

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201-4440 Cowley Crescent
Richmond, BC
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Prosciutto-wrapped Halibut

Prosciutto-wrapped Halibut with Lemon Caper Sauce

 

Ingredients

4 Haida Gwaii Halibut fillets
8 pieces Prosciutto, thinly sliced
4 sprigs Thyme
2 tbsp Olive oil
  salt and pepper to taste

Preparation

  • Preheat oven to 400 degrees.
  • Arrange the prosciutto slices in pairs, overlapping them slightly. Place a halibut fillet in the center of the prosciutto and top each fillet with 1 spring of thyme. Season with salt and pepper and wrap the prosciutto around the fish.
  • Add 2 tbsp olive oil to a large cast iron heavy-bottomed pan, or a non stick fry pan, and bring to medium high heat.
  • When oil starts to smoke, add fish, placing prosciutto seam side down.
  • Sear on all sides, until prosciutto is colored and crispy.
  • Finish cooking the fish in the oven for about 5 minutes (or longer if fillets are thick).
  • Remove from the oven and serve with Lemon Caper Sauce.

 

Lemon Caper Sauce

Ingredients

1/2 cup Canola oil
1 tbsp Olive oil
2 Shallots, sliced
1 Garlic clove, sliced
4 Lemons, zest and juice
1 cup White wine
1 cup Chicken stock
2 sprigs Rosemary
1/4 pound Butter, cold and cut into small cubes
1/4 cup Parsley, chopped
2 tbsp Capers, drained and patted dry
  Salt and white pepper to taste

Preparation

  • Heat canola oil in a heavy saucepan over moderately high heat until it registers 375
    degrees on thermometer and there are no more bubbles at the surface of the oil.
  • Fry capers until golden then transfer with a slotted spoon to paper towels to absorb extra fat.
  • In a medium sauce pan, over medium heat, cook the shallots and garlic in the olive oil until they become translucent.
  • Add the wine and lemon juice and reduce until almost dry.
  • Add the chicken stock, lemon zest and rosemary(if this sauce is for fish, mix half chicken stock and half fish stock). Reduce the liquid by half.
  • Then at low heat with a whisk add in the butter slowly, one cube at a time, making sure that the mixture does not come to a boil. Keep warm until needed. Add parsley and deep fried capers just before serving.
  • Season with salt and pepper.

Chef’s Note: This sauce is good on halibut, salmon, chicken, pork, veal, etc.

 

Why Langara Island?

High 12°C / 54°F

Low 10°C / 50°F


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